Dig into this collection of recipes from the historical barn restaurant of Wyebrook Farm, in Honey Brook, Pennsylvania. Authored by the team of owner Dean Carlson and prolific food writer and editor Ian Knauer, Field & Feast pays homage to peak seasonal vegetables, fresh meat and game and simple, rustic preparations of the best ingredients nature has to offer.
Rhubarb and ginger are happy bedfellows, especially when nestled up in this exceptionally flaky crust, made with a combination of beef suet and butter.
- 1/2 cup beef suet, cut into 1/2-inch pieces
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 cup all-purpose flour
- fine sea salt
- 4 to 5 tablespoons cold water
- 12 ounces rhubarb, cut into 1/2-inch pieces
- 1 cup granulated sugar
- 1 tablespoon finely chopped fresh ginger
- 1 1/2 teaspoons cornstarch
- 1 teaspoon vanilla
- 1 egg, beaten with a pinch of salt to make an egg wash
- 1 tablespoon Demerara Sugar
For the crostata
Make the crust: Place the suet and butter on a tray and freeze until solid, about 1 hour. Grate the frozen suet and butter using a food processor fit with the grater blade. Change out the grater blade for the chopping blade.
Add the flour and ¼ teaspoon salt to the food processor, pulsing until the fat is mostly combined but still has some small lumps. Stir in 3 tablespoons of the water with a fork, then squeeze a small handful of the dough. If it is still crumbly, add the remaining water, 1 tablespoon at a time, until the dough just comes together.
Turn the dough out onto a work surface. Smear the dough with the palm of your hand 3 or 4 times so that it comes together. Pat the dough into a round, then wrap it in plastic wrap and chill at least 1 hour.
Preheat the oven to 400°F.
Roll the dough out on a floured work surface with a floured rolling pin into a 14-inch round. Transfer the dough to a buttered baking sheet.
Combine the rhubarb, granulated sugar, ginger, cornstarch, and vanilla in a bowl. Spread the filling evenly over the dough, leaving a 1½-inch border. Fold the edge of the dough over the filling, overlapping it as needed. Brush the edge of the dough with some of the egg wash, then sprinkle with the demerara sugar.
Bake the crostata until the filling is bubbling and the pastry is golden, 20 to 25 minutes.